Free of gluten, dairy, nuts, soy, eggs
This was supposed to be a carrot cake. But as it turns out, I was out of carrots. We were at the end of our shopping budget and, regardless, I didn't feel like running out to the store just for carrots.
But we had parsnips. And parsnips can actually be kind of sweet when they're baked or cooked. So why the heck not make a parsnip cake?
And you know what? It was really, really good. Surprisingly good. Shockingly good. And I would totally make it again. In fact, my husband had a friend over when it finished baking (who is neither vegan or gluten intolerant) and he had two pieces. I think that says something, right?
This cake is actually modeled off the Chocolate Applesauce Cake in my book Living with Oral Allergy Syndrome
. I've altered it to make it vegan and lightly spiced. It's very, very healthy with almost no fat or sugar and is only slightly sweet thanks to the copious amounts of applesauce in it. The frosting adds that extra touch of sweetness, so if you prefer to skip the frosting for a refined sugar-free version, you might want to add an extra bit of sweetener to the cake.
Ingredients (makes one 8x8" cake)
2 flax eggs (2 Tbsp ground flax mixed with 6 Tbsp warm water, OR egg substitute to the equivalent of 2 eggs)
1/4 cup coconut oil, olive oil, or vegan butter
1 1/4 cup unsweetened applesauce
1 Tbsp apple cider vinegar
2 Tbsp brown sugar (or stevia equivalent)
1 1/2 cup sorghum flour
3/4 tapioca starch
1 1/2 tsp ground cinnamon
1/2 tsp nutmeg
pinch ground cloves
pinch ground ginger
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp xanthan gum
1/2 lb parsnips, peeled and grated (about 2 medium-sized parsnips)
Vegan Frosting
1 cup icing sugar
1 Tbsp vegan butter or coconut oil
1 Tbsp lemon juice (more as needed)
Pinch of salt
Directions
Preheat oven to 350F and grease an 8x8" square baking dish.
1. Whisk together flax eggs, oil, applesauce, and apple cider vinegar in a large bowl.
2. In a medium-sized bowl, sift together all dry ingredients. Mix grated parsnips into flours. Fold dry ingredients into wet and mix just until smooth. Scoop batter into baking dish and smooth top using a damp spatula. Bake in oven 35 minutes, until a toothpick inserted in the center comes out clean. Cool until room temp.
3. Whisk together frosting ingredients until smooth, adjusting icing sugar and lemon juice as needed to make a stiff frosting. Smooth over cake with a knife.
This post was shared on the following great link parties: Savoring Saturdays, Real Food Recipe Roundup,
This was supposed to be a carrot cake. But as it turns out, I was out of carrots. We were at the end of our shopping budget and, regardless, I didn't feel like running out to the store just for carrots.
But we had parsnips. And parsnips can actually be kind of sweet when they're baked or cooked. So why the heck not make a parsnip cake?
And you know what? It was really, really good. Surprisingly good. Shockingly good. And I would totally make it again. In fact, my husband had a friend over when it finished baking (who is neither vegan or gluten intolerant) and he had two pieces. I think that says something, right?
This cake is actually modeled off the Chocolate Applesauce Cake in my book Living with Oral Allergy Syndrome
. I've altered it to make it vegan and lightly spiced. It's very, very healthy with almost no fat or sugar and is only slightly sweet thanks to the copious amounts of applesauce in it. The frosting adds that extra touch of sweetness, so if you prefer to skip the frosting for a refined sugar-free version, you might want to add an extra bit of sweetener to the cake.
Ingredients (makes one 8x8" cake)
2 flax eggs (2 Tbsp ground flax mixed with 6 Tbsp warm water, OR egg substitute to the equivalent of 2 eggs)
1/4 cup coconut oil, olive oil, or vegan butter
1 1/4 cup unsweetened applesauce
1 Tbsp apple cider vinegar
2 Tbsp brown sugar (or stevia equivalent)
1 1/2 cup sorghum flour
3/4 tapioca starch
1 1/2 tsp ground cinnamon
1/2 tsp nutmeg
pinch ground cloves
pinch ground ginger
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp xanthan gum
1/2 lb parsnips, peeled and grated (about 2 medium-sized parsnips)
Vegan Frosting
1 cup icing sugar
1 Tbsp vegan butter or coconut oil
1 Tbsp lemon juice (more as needed)
Pinch of salt
Directions
Preheat oven to 350F and grease an 8x8" square baking dish.
1. Whisk together flax eggs, oil, applesauce, and apple cider vinegar in a large bowl.
2. In a medium-sized bowl, sift together all dry ingredients. Mix grated parsnips into flours. Fold dry ingredients into wet and mix just until smooth. Scoop batter into baking dish and smooth top using a damp spatula. Bake in oven 35 minutes, until a toothpick inserted in the center comes out clean. Cool until room temp.
3. Whisk together frosting ingredients until smooth, adjusting icing sugar and lemon juice as needed to make a stiff frosting. Smooth over cake with a knife.
What's your favorite way to use parsnips?
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This post was shared on the following great link parties: Savoring Saturdays, Real Food Recipe Roundup,
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